Middle Eastern Beef Stew
with charred courgette, bulgur and Greek style cheese
Gently charred courgette, salty Greek style cheese and a thick tomato-y beef stew sit atop a bed of fluffy bulgur in this warm and hearty Middle Eastern inspired dish.
Tags:
Climate Conscious
Allergens:
Milk
•Mustard
•Sesame
•Almonds
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Courgette
1 sachet(s)
Beef Stock
100 grams
Greek Style Cheese
(Contains: Milk)
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Ground Cumin
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Mustard, Sesame)
1 sachet(s)
Honey
5 grams
Chives
240 grams
Irish Beef Mince
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
120 grams
Bulgur Wheat
(Contains: Wheat May be present: Sesame, Peanut, Soya, Nuts)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3284 kJ
Energy (kcal)785 kcal
Fat37.1 g
of which saturates17 g
Carbohydrate69.2 g
of which sugars16.9 g
Dietary Fiber3.8 g
Protein46 g
Salt5.3 g
Potassium375.1 mg
Calcium29.7 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to a high heat (without oil).
- When the pan is hot, add the beef mince and cook until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
2
- Meanwhile, trim the courgette then slice into 1cm thick rounds.
- Roughly chop the chives (use scissors if you prefer).
3
- Once the beef has browned, add the cumin, paprika and Middle Eastern spice.
- Stir and cook for 1 min more.
- Pour in the chopped tomatoes, honey and 150ml water (per 2P).
- Bring to the boil then reduce the heat to medium-low. Season with salt and pepper.
- Allow to simmer until thickened, 15-20 mins.
TIP: Add a splash more water if it becomes too dry.
4
- Boil 240ml water (per 2P) in a large pot along with the stock.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
5
- Place a separate pan over high heat (without oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow it to pick up a nice colour.
- Once cooked, transfer to a bowl, sprinkle with salt and pepper and set aside.
6
- Taste the stew and season with salt, pepper and sugar.
- Fluff up the bulgur with a fork and divide between bowls.
- Top with beef stew and charred courgette.
- Crumble over the Greek style cheese.
- Finish with a sprinkling of almonds and chives.
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